I'm more of a pizza aficionado than a snob and have been blessed with living in pizza heaven--the corridor extending from Brooklyn through Staten Island to Jersey. I'd separate the evaluations into two categories: places that make Pizza Napoletana that adhere's to the rules specified by the
Associazione Verace Pizza Napoletana that lists type of flour, cheese, oven temp, etc. These places are rare and include DiFara's and Lucali in Brooklyn. There was place near me by they closed down due to Covid. In my option, this variety is simply the best. The other category is best defined as basic NY Style. And that's the majority of the places around us and they're simply competing for second place. I won't even address Chicago style (not deep dish, but that nonsense where they slice a round pizza into tiny squares) or something called Detroit style. In my area, Denino's and La Madona are probably the best of NY style, particularly when ordering a Pizza Margherita. Years ago a guy attempted to taste and rate every pizzeria in Manhattan and documented his tests on
http://www.sliceharvester.com. Interesting reading. My personal Manhattan favorites are Joe's of Carmine Street and Pizza Suprema across from Penn Station (on the 8th Avenue side). My two cents...